First off: Thanks for all of the positive feedback on yesterday’s post! When I checked my e-mail this morning I was pretty surprised. As I was posting it yesterday I really thought that it was pretty bland and would be skipped over by many. Boy, was I wrong! I loved reading all of your feedback, it was a nice little surprise for an otherwise mundane Tuesday morning. You guys are just gems!!
As promised, here is the banana oatmeal cookie recipe that was tested and perfected by my group in my cooking class.
When we standardized it we used weight to measure the ingredients because it is more accurate. Don’t have a food scale at home? Not to worry, Colleen has your back per usual. I converted all of the weights to very close measurements for your convenience.
Ultimate Banana Oatmeal Cookies
Canola Oil Spray
3 oz (1/3 cup + 2 tbsp) Unbleached flour
.06 oz (1/3 tsp) Salt
.04 oz (1/4 tsp) Baking Soda
.05 oz (1/3 tsp) Cinnamon
.02 oz (1/8 tsp) Ground Allspice
3.13 oz (1/3 cup + 2 tbsp) Quick Cooking Oats
1.8 oz (1/4 cup) Raisins
1 oz (2 tbsp) Chopped Walnuts
1.2 oz (about 1 large) Egg white
1.55 oz (3 tbsp) Unsalted Butter
4 oz (1/2 cup) packed dark brown sugar
5.7 oz (2/3 cup, about 1 ½-2 bananas) Banana
.17 oz (1 tsp) Vanilla Extract
Set baking racks in top and lower thirds of the oven. Preheat oven to 335 degrees. Coat baking pans or cookie sheets with oil spray
Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl until uniform
Raisins should be soaked in warm water for five minutes
Mix in Oats, Raisins, and nuts
Cut banana into 1/2 inch pieces
In a blender on medium speed, mix egg white, butter, and sugar until smooth
Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff. The batter should weigh 21.5g raw.
Drop batter using a number 40 scoop (this equals about 1.75 tbsp) onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon. Wetting spoon frequently between cookies.
Bake cookies for 7 minutes. Switch positions of the pans in the oven. Bake additional 4 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies should keep up to 1 week.
Makes 24 cookies. Per cookie: 76 calories, 3g. total fat (1 g. Saturated fat), 13g. Carbohydrate, 1 g. Protein, <1g. Dietary Fiber, 42 mg. Sodium
Whip up a batch of these bad boys and let me know what you think =]